2 Tb butter
1 (3-ounce) package ramen noodles, broken (discard flavor pack)
2 Tb sesame seeds
1 ounce slivered almonds
1 Tb sugar
1/2 (12-ounce) bag of broccoli slaw
1/2 ( 16-ounce) bag of cabbage slaw
2 green onions, sliced
1/3 cup vegetable oil
1/4 cup sugar
4 to 6 Tb red wine vinegar
3 Tb soy sauce
For the salad, melt the butter in a skillet and stir in the noodles, sesame seeds and almonds. Cook for 5 minutes or until the almonds are light brown, stirring constantly. Stir in the sugar and cook for 1 minute longer. Spoon the noodle mixture onto a plate to cool. Toss the noodle mixture, broccoli slaw, cabbage slaw and green onions in a salad bowl.
For the dressing, combine the oil, sugar, vinegar and soy sauce in a jar with a tight-fitting lid and shake to mix. Add the dressing to the salad mixture just before serving and toss to coat. Yield: 8 servings.